Afterwards we had two cheeses from Pennisi on Balaclava St: Brillat-Savarin, a beautiful meltingly soft ripe brie, and Valdeon, a Spanish vine-leaf-wrapped blue cheese.The soup and the vegetables were easy and quick to do. The only tricky thing was the tart, and making the creme patissiere. I was nervous about the boiling milk and yolks, and then the rapid cooling and beating over a bowl of ice, but in the end, epic win. This tart reminded me of the St Honore from Laduree, and the Jocelyn's Provisions fruit tart. We also had a loaf of sourdough that we hacked up throughout the meal. Mum was really happy with her yummy lunch, and she deserved it.